Second Runner Up: Cooking Light Market Basket Challenge
"This is a little bit spicy. One can tone it down by backing off on the hot chili peppers and ginger a bit, and it can certainly be lightened up further by using homemade or low-sodium chicken stock and light coconut milk." -- Jasmin Baron, Livonia, NY
Heat oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 3 minutes on each side, or until browned. Repeat procedure with remaining chicken; cool. Cut chicken into bite-sized pieces.
Reduce heat to medium. Add onion and next 3 ingredients (through chiles) to pan; cook 2 minutes, stirring frequently. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan. Stir in fish sauce and squash; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add mushrooms; cook 5 minutes. Add spinach; cook, covered for 5 minutes, or until spinach is wilted and tender, stirring occasionally. Stir in coconut milk; cook 3 minutes. Stir in salt and pepper. Sprinkle green onions over soup. Garnish with lime wedge, if desired.
I love Asian flavors, but I thought this was a little bland. I added some salt and lime juice, but it still needed something else. This is a soup, not a stew. Also, be careful to read the directions closely because some of the ingredients on the list are out of order. It can get confusing. I added the chicken broth too soon and didn't get to saute the onions.
This is a delicious recipe that tastes like one of my favorite soups from the Thai restaurant. There is a fair amount of prep time involved, but the fresh taste of the soup is well worth it. I love that it's loaded with veggies, and the flavors mix wonderfully. Will definitely make this again.
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